Ingredients:
For the Chipotle Sauce
- 1/4 cup Mayonnaise
- 3/4 cup Greek Yogurt or Sour Cream
- Chipotles in Adobo Sauce (chipotles and the sauce), finely chopped, use to desired taste and heat level
- Juice of half a Lime
For the Fish Tacos
- 1 pound Tilapia or Cod
- Juice of two Limes
- Salt, Pepper, Mexican Seasonings (cumin, chili powder, coriander etc) to the taste
- 2 cups Rice Flour (1 cup used for the beer batter, 1 cup flour used to dredge the fish)
- 1 cup ICE COLD Beer (Corona works well)
- 1 Egg White, beaten to stiff peaks
- Canola Oil for frying
- Tortillas - 1
For the Garnish
- 2-3 Limes
- ½ head Radicchio, shredded
- 1 Serrano chili, finely chopped
- ½ bunch cilantro, chopped
- ¼ Red Onion, finely chopped
- ½ bunch Green Onions, chopped
- Salt/Pepper to taste
Directions:
Preparation:
1) Heat the canola oil in a deep skillet or a Dutch oven. Make sure to only fill the skillet or pot half way with oil.
2) Let the oil heat up to 370 degrees before frying the fish.
For Chipotle Sauce:
1) Cut the chipotles and remove as many seeds as you can. You can optionally leave the sides if you want it spicier. Finely chop the chipotles in adobo sauce.
2) Combine the mayonnaise and yogurt/sour cream into a bowl and whisk together. Whisk in the chopped chipotles. Add the juice of half a lime and whisk. Taste for seasonings, and add salt or more chipotle if needed.
3) Store in the fridge covered until you are ready to serve.
For the Garnish:
1) Place the radicchio, red onion, Serrano chili, cilantro and green onions in a bowl.
2) Sprinkle with lime juice and salt. Set aside till serving. Taste for seasonings.
For the Fish:
1) Cut the fish fillets into strips that are about 1 inch thick and about 3 inches long.
2) In a bowl, mix together lime juice, salt, pepper and mexican seasonings (chili powder, cumin, etc).
3) Add the fish strips and let marinate for 5 minutes (make sure you don’t marinate the fish for longer than 5 minutes, the acid in the lime juice will start to cook the fish, and you'll end up with a ceviche).
4) While the fish is marinating, whisk together one cup flour and one cup of beer in a bowl to obtain a lightly thick batter. Add mexican seasonings, salt, pepper to the batter. Place the bowl of batter over an ice bath. Put the remainder of the flour in a shallow plate and season with salt/pepper.
5) Remove the fish from the lime juice marinade and shake off the excess liquid. Working with a few pieces at a time, dredge the fish strips in flour on a plate. Make sure to coat evenly on all sides and pat off the excess flour.
6) Fold beaten egg white into the batter.
7) Soak the fish in the batter until well covered, working with a few strips at a time.
8) Shake off the excess batter and transfer to the fryer, working in small batches. You don’t want to overcrowd the pot because your temperature will drop and you will not get a good crust. Make sure the fish aren’t sticking together in the pot.
9) When one side turns slightly golden (about 3 minutes), flip the fish to make sure it browns evenly on all sides.
10) Remove from pan and drain on paper towels. Continue to work in batches until you have fried all the fish. You can re-warm the fish by placing in the oven for a few minutes.
Prepare the tacos
1) Heat up the tortillas in a flat griddle. Fill the taco with the garnish, add one or two strips of fish, top with the chipotle sauce. Squeeze a lime wedge if desired and serve!
